Target: 6 × 4 inches · landscape

Buttery Dinner Rolls

180 min · 15 rolls

Ingredients

□ 4 cups (480 g) all-purpose flour

□ 1 cup (240 ml) whole milk, warmed to 105-110 F

□ 2 1/4 tsp active dry yeast

□ 1/4 cup (50 g) granulated sugar

□ 1 large egg, at room temperature

□ 1 tsp fine salt

□ 8 tbsp (113 g) unsalted butter, softened and divided

1. Foam yeast in warm milk and sugar, beat in egg, then stir in flour and salt for a soft dough.

2. Knead in butter until the dough is smooth, stretchy, and still slightly tacky.

3. Cover and rise until doubled; a fingertip dent should fill back slowly.

4. Butter a baking dish, divide dough into equal balls, and arrange them seam-side down.

5. Proof until puffy, bake until golden, brush with melted butter, and serve warm.

Cook’s note: Judge both rises by a pillowy feel and a slow-returning fingertip dent.